Fried Carp
20 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Season the fillets on all sides with salt and coat them first in all-purpose flour, then in beaten eggs, and finally in breadcrumbs.
In a deep pan, heat the lard over medium heat and gradually fry the fillets in it until golden brown on both sides. The fillets should be at least halfway submerged in the lard while frying.
Place the fried pieces on a plate lined with kitchen paper to absorb excess fat. Keep the plate with the fish in a warm place until serving.
Chef's tip
Do not store breadcrumbs in which you have coated fish for later use. You can keep the fish warm, for example, by preheating the oven to 50 °C and letting the fish warm in it until you fry the remaining pieces of fish. For crispier and more flavorful breadcrumbs, whisk a little beer into the eggs with a fork. For two eggs, use 4 tablespoons of light beer. Both potato salad and mayonnaise-free potato salad pair excellently with carp. You can prepare both salads according to Roman Vaněk's recipe, which you can find on Rohlík Chef in the side dishes category.